Seed Oil Free Coconut Shrimp with Sweet Chili Sauce
Total time35 min
Prep time20 min
Cook time15 min
4.7(5)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb jumbo shrimp (16/20 count), peeled and deveined, tails on
- ½ tsp kosher salt
- ¼ tsp black pepper
For the coating
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- ¼ tsp cayenne pepper
- ½ cup vegetable oil, for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the sweet chili sauce
- ½ cup sweet chili sauce
- 2 tbsp fresh lime juice
- 1 tsp fish sauce
- 1 tsp fresh ginger, finely grated
For serving
- lime wedges, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
Stir together the sweet chili sauce, lime juice, fish sauce, and grated ginger in a small bowl until combined. Set aside.
- 2
Pat the shrimp thoroughly dry with paper towels, then season with the salt and black pepper.
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